Sugar Cinnamon Sauce
Sugar cinnamon is the traditional way of preserving cinnamon when it is fragrant every year. The method of making it is also simple, just marinate the osmanthus in white or brown sugar. The traditional method of sugar osmanthus needs to be stored for a longer period of time to allow it to ferment, otherwise the bitter flavor of the flowers themselves will not be removed. This time I changed the practice, first of all, the ingredients on the abandonment of white sugar, and chose a relatively healthy a lot of rock sugar, in fact, is the marinade was changed to a short period of high temperature cooking, so that you can quickly remove the bitterness of the flowers, do not have to wait a long time, you can soon eat the sweet sweet sugar cinnamon, because of the different practices, I call this osmanthus sauce with the hard-won gold cinnamon, plus icing sugar to do some osmanthus sauce. This time, it's not just the icing sugar that's been used. This time, not only did I use icing sugar, but I also made it differently. This works for golden cinnamon, which has a strong aroma, and even if it loses a little bit during the heating process, it doesn't affect the overall flavor.
Main Ingredients
Fresh cinnamon (300g)
Seasoning
Icing sugar (600g)
Salt (5g)
Kitchenware
Cooking pot
1 Fresh cinnamon flowers are harvested, and the thin stalks inside are picked out. This time it's golden cinnamon, golden in color and stronger in fragrance
2 Wash them in lightly salted water after picking them out, squeeze out as much water as you can when you pull them out, and then spread them out to dry out any residual water.
3 The dried osmanthus flowers into a clean pot, add salt
4 Stir well and marinate for half an hour, the osmanthus flowers will collapse after salting, salting can remove the astringent flavor of the petals and can be sterilized.
5 Icing sugar into the pot, add water, the amount of water does not have to be too much, in order to thoroughly simmer the icing sugar is appropriate.
6 Simmer on low heat to melt the rock sugar completely. Add the water into the basic boil dry, only the sugar liquid
7 put cinnamon
8 let the sugar liquid completely submerged cinnamon can turn off the fire. At this point, it's basically boiling again.
9 The bottles ready to be filled with cinnamon sauce with boiling water to sterilize, and control the water, the cinnamon sauce into the sealed storage, can be put a few years will not be bad.
Tips:
Cinnamon in the sugar solution can be added after boiling, do not boil for a long time, otherwise the aroma will be too much loss.